Yongjishan Old Wine is a geographical indication protected product. Yongjishan Old Wine is a geographical indication certification trademark.

Yongjishan old wine has a long history and unique brewing techniques: firstly, it obtains the unique soft water of Liao River (stream water with few minerals), which must be cool water overnight before the sun shines at dawn; secondly, The glutinous rice should be selected from non-japonica and indica, and the red yeast rice should be of high quality and dry enough; the third glutinous rice should be cooked and the grains will fall apart, without clumping, and be cool to the heart; the fourth wine jar must be unstained and sealed without leakage. gas. The resulting wine is bright red in color, clear in smell, has a low alcohol content, and contains various nutrients such as glucose and aldehyde. It is good for strengthening the stomach and has the effect of prolonging life. It is used as a great tonic, and at the same time it is a common seasoning for cooking fish and stewing meat to remove mutton. It is favored by people and is exported to all parts of the province. (Yongan)

Quality and technical requirements for Jishan old wine

1. Raw materials

1. Glutinous rice: Produced within the production area.

2． Saccharification starter: red yeast produced within the production area.

3. Brewing water: mountain spring water within the production area, which meets the national drinking water standards.

2. Making koji

Early rice produced in the production area is the main raw material to make red koji.

3. Brewing Technology

1. It uses glutinous rice produced within the production area as raw material, and is fermented with red yeast rice.

2． Ingredients: glutinous rice, red yeast rice, mountain spring water. The ratio of grain to fermented grains is 1:2.2 to 1:2.5.

3. The brewing process: selecting materials → soaking rice → steaming rice → cooling → dropping in vat → saccharification and fermentation → post-fermentation → pressing → decoction → aging and storage → blending → filtration → sterilization → filling and sealing → finished product.

IV. Key processes

1. Rice soaking: soaking for 12 hours to 20 hours, water temperature 20°C to 26°C.

2． Rice stall: adopts air-cooling process.

3. Soak red yeast rice: Soak red yeast rice in a fermentation container for 10 to 12 hours.

4． Fermentation: Liquid fermentation for 90 days to 100 days.

5. Raking method: Two methods of turning and pressing are used, and four raking operations take 5 to 7 days.

6． Sterilization: Steam heating sterilization, temperature 85℃ to 90℃, time 2 to 3 minutes.

7. Later fermentation: stored in a ventilated and dry wine warehouse for natural fermentation for more than 3 years.

5. Quality characteristics

1. Sensory characteristics: agate red, clear and transparent, rich and sweet, mellow and thick, harmonious in body, with the unique fragrance of Jishan old wine.